Prepare the marinade by mixing white wine vinegar, mustard, olive oil, the juice of the lemon, chopped garlic, dried oregano, cumin, salt, and pepper. Add the chicken thighs, coat well, and marinate in the refrigerator for 6 to 24 hours.
Make the tzatziki sauce by grating half the cucumber and squeezing out the excess water. Mix it with the Greek yogurt, grated garlic, white wine vinegar, olive oil, salt, and pepper. Let it rest in the refrigerator for at least 30 minutes.
Cut the potatoes into wedges and boil them for 6 to 10 minutes until tender. Drain well.
Toss the drained potatoes with the crumbled bouillon cube, olive oil, dried oregano, paprika, chopped garlic, thyme, salt, and pepper. Bake at 350°F (175°C) until golden and crispy, stirring every 10 minutes.
Grill the marinated chicken thighs on a BBQ at 400°F (200°C) until fully cooked and caramelized. Once done, let them cool slightly and shred or chop into pieces.
Prepare the Greek salad topping by dicing the tomato, green bell pepper, and remaining half cucumber. Thinly slice the red onion. Mix the vegetables with crumbled feta cheese, olive oil, red wine vinegar, salt, and pepper.
Assemble the bowls: lay down a bed of roasted potatoes, top with the chopped chicken, add a generous amount of tzatziki sauce, and finish with the Greek salad mixture.
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